Strip Loin Steak
A very popular steak cut from the rear end of the short loin. The meat is tender and can be very juicy and flavourful. Strip Loin Steaks are usually grilled and for best results should not be overcooked.
Cut from the boned loin, the tender Strip Loin has a fine grain and an exterior of fat along one side. It is an excellent grilling steak.
How to Cook
When the narrow outside fat is left on, this enhances the flavour and succulence of the sirloin. When grilling to medium-rare, ensure the fat is cooked. When pan frying, pat meat dry before cooking. When meat is wet, it does not brown well. If you have used a marinade, drain and blot dry with a paper towel. If you have thinly sliced your sirloin for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef. Allow space around the steaks in the pan as overcrowding can reduce the temperature and slow down cooking. Sear over a medium-high heat turning only once. Allow the sirloin to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.
Boneless Rib Steak
A flavoursome cut which is prized for its marbling. This cut is very versatile and can be used for stir-fries or simply on the barbeque.
The Boneless Rib Steak is cut from the whole boneless eye of the rib. The cut has a slightly open grain and some marbling in addition to a strip of fat within the lean that runs through the length of the Rib Steak tapering slightly towards the chuck end.
How to Cook
This steak is succulent, tender and full of flavour and is one of the most popular. The ribbons of fat that run through the meat keep it moist and tender while cooking. When pan frying, pat meat dry before cooking. When meat is wet, it does not brown well. If you have thinly sliced your Rib Steak for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef while cooking. Try allowing space around your steaks in the pan as overcrowding can reduce the temperature and slow cooking. Sear over a medium-high heat turning only once. The general rule is to allow less time on the second side. Allow the Rib Steak to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.
Inside Round Sandwich Steak
Perfect for sandwiches or quick and easy stir-fries, the Inside Round Sandwich Steak may not possess the same calibre as its Sirloin and Rib Steak counterparts, but it certainly packs in the flavour from the minimum effort required.
The Inside Round Sandwich Steak can be cut from a variety of muscles but is often cut from the thick flank. It is cut thinly (about 1 cm) and should be cooked at a high temperature for very little time.
How to Cook
The Inside Round Sandwich Steak needs to be cooked quickly to retain the moisture and avoid going tough and dry. Best cooked in a large frying pan, the minute steak, as the name suggests, needs roughly one minute on either side. Less if you want them rarer.
Tenderloin Steaks are an extremely tender and flavourful cut of meat. They are fairly simple to prepare and achieves top end results.
Tenderloin Steaks are cut from a whole eye fillet, an oblong shaped cut that spans between the short loin and the sirloin. The muscle sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut.
How to Cook
Before you begin, remove the steaks from the refrigerator an hour before cooking to bring the meat to room temperature to ensure even cooking. Add seasoning of herbs and spices if you wish, however only add salt after cooking. If you add salt before cooking your Tenderloin Steak, it can leech them of their natural tasty juices. If you choose to marinade your Tenderloin Steaks, don’t leave the marinade on for more than an hour as the acidity will ruin the texture. If you insist on using a marinade, then make sure it has an oil base. You can cook your Tenderloin Steaks on a medium-high hot skillet or grill. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. And last but not least, allow your steak to sit at room temperature, covered loosely with tin foil for around 10 minutes before serving.
Top Sirloin Steak
Lean but flavourful Top Sirloin Steaks are the perfect option for the grill. The sirloin boasts extreme tenderness and can be prepared without the aid of moisture. Sirloin can tolerate high temperatures, which makes it ideal for the barbecue.
Top Sirloin is a cut of beef from the primal loin. Top Sirloin Steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed. Sirloin is considered to be a premium prime cut with a fine grain and may have some marbling.
How to Cook
Top Sirloin Steaks are generally suitable for high-heat grilling, but be careful not to overcook them since the meat can start to turn tough and dry at temperatures beyond 145 F, or medium doneness. Marinating Sirloin Steaks adds flavour and moisture, but contrary to popular belief, it doesn’t have the power to tenderize the meat.
Top Sirloin Steaks can be grilled over indirect heat or smoked/oven roasted at a low temperature (i.e. 225 F). Some cooks like to season sirloin, and since the meat is so lean, it does benefit from a little extra flavour. It also benefits from marinating. Slice steak against the grain when you serve it to make it more tender.